Vegan Chocolate Raspberry Cake with Chocolate
This delicious moist cake is suitable for any occasion!
2 ½ cups wholemeal flour
⅔ cup cocoa
2 teaspoons baking soda
2 cups vegan sugar (or less, depending on how sweet you like your cake)
1 teaspoon salt
2 teaspoons vanilla essence
⅔ cup vegetable oil (or stewed apple)
2 tablespoon cider vinegar
2 cups warm water
3oz (85g) vegan dark chocolate
2 teaspoons vegan margarine
2 cups vegan powdered sugar
1 teaspoon vanilla extract
¼ cup water
Preheat oven to 355˚F (180˚C).
In a large bowl sift together all the dry ingredients.
In a seperate bowl combine all of the wet ingredients.
Add the wet to the dry ingredients and mix well.
Split the batter in half to make a double layered cake. Remember to make the first layer slightly larger than the top layer.
Pour the batter into 2 greased parchment paper lined 8 inch (20cm) round pans.
Bake for 30 - 40 minutes. After about 30 minutes, remove the bottom layer cake and pour the raspberries on top. The raspberries will start to melt slightly making a raspberry type sauce.
Return to the oven for another 5 - 10 minutes until skewer comes out clean.
Remove both cakes from the oven and leave in pan for 10 minutes before turning out onto a cooling rack.
Once cold, place the top layer on top of the bottom raspberry layer.
To make the ganâche, melt the vegan margarine and dark chocolate in a double boiler on a low heat. Next, add water, and stir in the vegan powdered sugar slowly while mixing until it reaches a smooth, buttery consistency.
When pouring over cake start at the center of the cake and work outward. Enjoy!